Rotary screw blancher

ABSTRACT

A food processing apparatus includes a pressure vessel defining a compartment having an inlet end for receiving food product and an outlet end for discharging food product, an open-top screen mounted within the compartment and movable relative to the compartment between a first position, for food processing, and a second position, to facilitate cleaning, a rotatable auger mounted such that at least a portion of the auger is within the screen, the auger being operable to advance food product within the compartment from the inlet end of the pressure vessel toward the outlet end, and a transfer mechanism including a conduit in communication with the compartment, a fluid discharge positioned substantially within the conduit, and a pressurized fluid source in communication with the fluid discharge and operable to propel a fluid through the fluid discharge to move food product through the conduit.

RELATED APPLICATION

The present application is a continuation-in-part of and claims priorityto co-pending U.S. patent application Ser. No. 11/216,478, filed Aug.31, 2005, the entire contents of which are hereby incorporated byreference.

FIELD OF THE INVENTION

The present invention relates to blanchers and, more particularly, torotary screw blanchers.

SUMMARY

In one embodiment and in some constructions, a food processing apparatusmay generally include a pressure vessel defining a compartment having aninlet end for receiving food product and an outlet end for dischargingfood product, an open-top screen mounted within the compartment, thescreen being movable relative to the compartment between a firstposition, for food processing, and a second position, to facilitatecleaning, and a rotatable auger mounted such that at least a portion ofthe auger is within the screen, the auger being operable to advance foodproduct within the compartment from the inlet end toward the outlet end.

In another embodiment, a food processing apparatus may generally includea pressure vessel defining at least one compartment having an inlet endfor receiving food product and an outlet end for discharging foodproduct, a conveyor mechanism mounted in the compartment and operable tomove food product from the inlet end and toward the outlet end, and atransfer mechanism including a conduit positioned in the pressure vesseland including a first end portion configured to be in communication withthe compartment and a second end portion, a fluid discharge positionedsubstantially within the conduit between the first end portion and thesecond end portion, and a pressurized fluid source in communication withthe fluid discharge, the pressurized fluid source being operable topropel a fluid through the fluid discharge to move food product from thefirst end portion of the conduit toward the second end portion of theconduit.

In yet another embodiment, a food processing apparatus may generallyinclude a compartment having an inlet end for receiving food product andan outlet end for discharging food product; a conveyor mechanism mountedin the compartment and operable to move food product from the inlet endand toward the outlet end, the conveyor mechanism including an open-topscreen mounted within the compartment and movable between a firstposition, for food processing, and a second position, to facilitatecleaning, the screen having a circumferentially-extending screensurface, the screen surface defining a screen opening proximate anoutlet end of the screen, and a rotatable auger mounted such that atleast a portion of the auger is within the screen, the auger beingoperable to advance food product within the compartment from the inletend toward the outlet end, and a transfer mechanism including a conduitincluding a first end portion configured to be in communication with thecompartment and a second end portion, a fluid discharge positionedsubstantially within the conduit between the first end portion and thesecond end portion, and a pressurized fluid source in communication withthe fluid discharge, the pressurized fluid source operable to propel afluid through the fluid discharge to move food product from the firstend portion of the conduit toward the second end portion of the conduit.With the screen in the first position, the first end portion of theconduit is in communication with the screen opening such that thetransfer mechanism is operable to move food product from the screen,through the screen opening and toward the second end portion of theconduit.

Other independent aspects of the invention will become apparent byconsideration of the detailed description, claims and accompanyingdrawings.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a cross-sectional view of a rotary screw blancher.

FIG. 2A is a perspective cross-sectional view of the blancher shown inFIG. 1.

FIG. 2B is a perspective cross-sectional view of the blancher shown inFIG. 2A with portions removed.

FIG. 2C is another perspective cross-sectional view of the portion ofthe blancher shown in FIG. 2B.

FIG. 2D is a perspective view of the portion of the blancher shown inFIG. 2B.

FIG. 3 is a partial cross-sectional view of a pressure-limiting transfermechanism for use with the blancher shown in FIG. 1.

FIGS. 4A-4B are perspective views of one construction of a screen of theblancher shown in FIG. 1 and illustrated in a first, processing positionand in a second, cleaning position, respectively.

FIGS. 5A-5B are perspective views of another construction of a screen ofthe blancher shown in FIG. 1 and illustrated in a first, processingposition and in a second, cleaning position, respectively.

FIGS. 6A-6B are views of a transfer mechanism for use with the blanchershown in FIG. 1.

FIG. 7 is a cross-sectional view of another transfer mechanism for usewith the blancher shown in FIG. 1.

FIGS. 8A-8C are perspective views of a yet another transfer mechanismfor use with the blancher shown in FIG. 1.

FIGS. 9A-9C are perspective views of another transfer mechanism for usewith the blancher shown in FIG. 1.

FIGS. 10A-10B are views of yet another transfer mechanism for use withthe blancher shown in FIG. 1.

Before any independent embodiments of the invention are explained indetail, it is to be understood that the invention is not limited in itsapplication to the details of construction and the arrangement ofcomponents set forth in the following description or illustrated in thefollowing drawings. The invention is capable of other embodiments and ofbeing practiced or of being carried out in various ways. Also, it is tobe understood that the phraseology and terminology used herein is forthe purpose of description and should not be regarded as limiting. Theuse of “including,” “comprising,” or “having” and variations thereofherein is meant to encompass the items listed thereafter and equivalentsthereof as well as additional items. Unless specified or limitedotherwise, the terms “mounted,” “connected,” “supported,” and “coupled”and variations thereof are used broadly and encompass both direct andindirect mountings, connections, supports, and couplings. Further,“connected” and “coupled” are not restricted to physical or mechanicalconnections or couplings.

DETAILED DESCRIPTION

FIGS. 1 and 2A show a rotary screw blancher 20 for use in a foodprocessing system. The blancher 20, or cooker, uses a heat transfermedium to cook food product that advances through the blancher 20. Inother constructions, the blancher 20 may be used for other foodprocessing operations, such as, for example, cooling food product.Features of the blancher 20 may be similar to the blancher shown anddescribed in U.S. patent application Ser. No. 11/216,478, filed Aug. 31,2005, the entire contents of which were incorporated by reference above.

The blancher 20 includes an open-top screen 24 (FIGS. 1, 2A-2D and4A-4B) that facilitates cleaning of the screen 24 and blancher 20 andthereby reduces labor and machine downtime between product runs. Asshown in FIG. 1, food product is deposited into the blancher 20 at aninfeed transfer mechanism 28 at an inlet end 32 and discharged from theblancher 20 at a discharge transfer mechanism 36 at an outlet end 40.

The blancher 20 includes a pressure vessel or tank 44 that is supportedby a frame having legs that rest upon a support surface and space thetank 44 above the support surface. The tank 44 is preferably made ofstainless steel or another suitable material for food processingapplications. The tank 44 has a generally cylindrical side wall 46defining an inner compartment 50 which, in the illustrated construction,includes a blanching zone 52 and a dewatering zone 54. In otherconstructions, the inner compartment 50 may include a single compartmentor may be divided into more than two compartments.

The tank 44 includes an inlet end wall 60 at the inlet end 32 of thetank 44 and an outlet end wall 64 at the outlet end 40 of the tank 44.Each end wall 60, 64 is connected to the side wall 46 such that the tank44 is a pressure vessel. In the illustrated construction, the inlet endwall 60 is bolted to the side wall 46 of the tank 44, and the outlet endwall 64 may also be bolted to the side wall 46 of the tank 44. Theoutlet end wall 64 (and/or the inlet end wall 60) may be hingedlyconnected to the side wall 46 of the tank 44 to allow easy access to theinner compartment, for example, for cleaning, inspection, etc.

Each end wall 60, 64 defines an opening 68 that communicates with theinner compartment 50 of the tank 44. The infeed transfer mechanism 28passes food product through the opening in the inlet end wall 60 and thedischarge transfer mechanism 36 passes food product through the opening68 in the outlet end wall 64. Other configurations of the end walls,openings and chutes may be utilized in a further embodiment of theblancher 20.

Openings 70 are provided in the tank side wall 46 to provide access tothe inner compartment 50 (e.g., for cleaning, inspections, repair,etc.). An access cover 72 sealingly closes each opening 70 in a mannerto maintain pressure in the tank 44 during operation. The opening 70 andcover 72 may have any complementary shape, such as round (as shown),oval, rectangular, etc., as required for access.

In the illustrated construction, the infeed transfer mechanism 28 andthe discharge transfer mechanism 36 are pressure-limiting transfermechanisms. The transfer mechanisms 28, 36 may be similar to the airlock mechanism disclosed in U.S. Pat. No. 6,187,360, issued Feb. 13,2001, the entire contents of which are hereby incorporated by reference.In other constructions (not shown), the pressure-limiting transfermechanism may be another type of air lock mechanism, such as, forexample, a dual butterfly air lock mechanism.

As shown in FIG. 1, the infeed transfer mechanism 28 is fixed to theinlet end wall 60 and communicates through the opening 68 in the inletend wall 60 to feed food product into the blanching zone 52. The infeedtransfer mechanism 28 provides a sealed inlet through which food productpasses to enter the blancher 20 while maintaining or helping to maintaina sufficient seal such that the blancher 20 can be positivelypressurized.

Likewise, the discharge transfer mechanism 36 is fixed to the outlet endwall 64 and communicates through the opening 68 in the outlet end wall64 to remove food product from the dewatering zone 54. The dischargetransfer mechanism 36 provides a sealed outlet or a sealed dischargethrough which food product exits the blancher 20, for example, forfurther processing, packaging etc., while maintaining or helping tomaintain a sufficient seal such that the blancher 20 can be positivelypressurized. In some constructions, the discharge transfer mechanism 36may discharge the food product onto, for example, a cooling or dryingrack, a transport device such as a conveyor belt or Ferris wheel-typeapparatus, or another food processing system separate from theillustrated blancher 20.

FIG. 3 illustrates the air-lock food product handling apparatus used forthe transfer mechanisms 28, 36. In the illustrated construction, thetransfer mechanisms 28, 36 each generally include a sealed rotary valveconstructed and arranged to receive at least one food product and totransport the received food product between the interior and theexterior of the blancher 20 while maintaining the seal of the blancher20. Because, in the illustrated construction, the transfer mechanisms28, 36 are substantially similar, only the infeed transfer mechanism 28will be described in detail.

The infeed transfer mechanism 28 includes a plurality of spaced apartand substantially sealed movable chambers 74 in the form of a rotarypaddle-wheel, a rotary wheel, a rotor, etc., movably supported in ahousing. Each chamber 74 of the infeed transfer mechanism 28 isconstructed and arranged to receive at least one food product and totransport the received food product to the interior of the blancher 20while maintaining the seal of the blancher 20.

A drive arrangement 76, including a motor and a drive assembly, rotatesthe chambers 74. As shown in phantom in FIG. 3, the drive assembly mayinclude a flexible connecting member (e.g., a belt, a chain, anothertype of connector, etc.) and a pair of sprockets. Suitable commerciallyavailable sealed rotary valves include one or more of model numbers 375,500, 750, and 1250 convey-through and/or drop-through sealed rotaryvalves made by Nu-Con Limited of Hopkins, Minn. 55343. The components ofthe rotary valve are made of a food-grade material, such as stainlesssteel. An example of a suitable food-grade stainless steel is 316stainless steel. Generally, the rotary valves have the capability ofpermitting at least about 20,000 pounds of food product per hour and asmuch as 50,000 pounds per hour of food product to enter and/or exit theblancher 20 such that processing of the food product by the blancher 20is essentially continuous.

As shown in FIG. 3, in the infeed transfer mechanism 28, food productenters the uppermost chamber 74 (e.g., at the 12 o'clock position) whichis open to the atmosphere. The chamber 74 is rotated to a dischargingposition (e.g., the lowermost position (the 6 o'clock position)) whichis open to the inner compartment 50 through the opening 68 in the inletend wall 60.

As shown in FIG. 1, the discharge transfer mechanism 36 is invertedrelative to the infeed transfer mechanism 28 and, therefore, operates inthe reverse manner. Food product exits the tank 44 and enters theuppermost chamber 74 (e.g., at the 12 o'clock position) which is open tothe inner compartment 50 through the opening 68 in the outlet end wall64. The chamber 74 is rotated to a discharging position (e.g., thelowermost position (the 6 o'clock position)) in which the chamber 74 isopen to the exterior of the blancher 20 (e.g., to the atmosphere, to apackaging system, to another food processing apparatus for furtherprocessing, etc.).

While the transfer mechanisms 28 and 36 are illustrated with a verticalportion communicating with the atmosphere, in other constructions (notshown), this portion may be angled, for example, aligned with theportion communicating with the inner compartment 50.

As shown in FIGS. 1 and 2A, an auger 88, or helical screw, is disposedwithin the blanching zone 52 and rotates to advance food product fromthe inlet end 32 of the tank 44 toward the outlet end 40 of the tank 44.The auger 88 includes a shaft 92 that extends along an axis 94 betweenthe inlet end wall 60 and an intermediate portion of the tank 44. Tosupport the auger 88, a first end 96 of the shaft 92 is rotatablysupported by a first mounting bar 98 proximate the inlet end wall 60,and a second end 100 of the shaft 92 is rotatably supported by a secondmounting bar 98 proximate the intermediate portion of the tank 44. Eachmounting bar 98 is connected to the side wall 46 of the tank 44 andspans the width of the tank 44. Bearings 102 are provided to support theshaft 92 on the mounting bars 98.

The auger 88 includes a plurality of axially spaced apart andinterconnected flights 104 that spiral substantially the length of theblanching zone 52. As the auger 88 rotates, the flights 104 move foodproduct from the inlet end 32 of the tank 44 toward the outlet end 40 ofthe tank 44.

The first end 96 of the shaft 92 extends through the inlet end wall 60,and a seal (not shown) is provided to maintain a sufficient seal suchthat the blancher 20 can be positively pressurized. The blancher 20includes an external drive assembly (not shown) interconnecting theauger shaft 92 with a main drive motor (not shown) which drives rotationof the auger 88. The infeed transfer mechanism 28 may be offset from acenterline of the tank 44 to accommodate the drive assembly/motor of theauger 88. However, in other constructions, the infeed transfer mechanism28 and the drive assembly/motor may be reconfigured to allow the infeedtransfer mechanism 28 to be positioned along the center line of the tank44.

The open-top screen 24 is mounted in the blanching zone 52 of the innercompartment 50 and is configured to cooperate with the auger 88 totransport food product received in the blancher 20 from the inlet end 32toward the outlet end 40 of the tank 44. As shown in more detail inFIGS. 4A-4B, the screen 24 includes an inlet end wall 120 proximate theinlet end wall 60 of the tank 44 and an outlet end wall 124 proximatethe outlet end 40 of the tank 44.

As shown in FIGS. 4A-4B, a generally semi-cylindrical and perforatesidewall 128 substantially extends between the screen end walls 120,124. The inlet end wall 120 extends radially beyond the outercircumference of the sidewall 128, and the outlet end wall 124 hassubstantially the same circumference as the sidewall 128.

As shown in FIGS. 2A-2D, the inlet end wall 120 of the screen 24 definesan opening 132 for receiving food product from the infeed transfermechanism 28. The inlet end wall 120 also defines a slot 134 forreceiving the shaft 92 of the auger 88 so that the auger 88 can be moreeasily installed into and removed from the screen 24.

The sidewall 128 of the screen 24 defines an outlet opening 136proximate the outlet end wall 124 to facilitate transfer of food productfrom the screen 24 to the transfer mechanism 190 (discussed below). Thescreen 24 is a wire screen that defines a plurality of small slots thatextend completely through the sidewall 128 to allow heat transfer mediumto pass to the inner compartment 50, through the sidewall 128 and intothe screen 24. In another construction, perforations in the sidewall 128of the screen 24 consist of a plurality of small diameter bores orslots, or laser cut holes or slots.

As shown in FIGS. 1 and 2A, the screen 24 is supported by the shaft 92of the auger 88 and includes two screen bearings 144 through which theauger shaft 92 passes. The auger shaft 92 also maintains alignment ofthe screen 24. An external screen drive 148, including a brake motor, isdrivingly connected to the screen 24 by a screen sprocket 152. Thescreen sprocket 152 is mounted to a shaft 154 extending from the screendrive 148 and includes a gear plate (not shown) sandwiched between twoplates (not shown). An outer circumference of the inlet end wall 124 ofthe screen 24 includes (see FIG. 4A) gear teeth 164 that matingly engagethe gear plate of the screen sprocket 152. The screen sprocket 152 alsoprevents lateral movement of the screen 24 within the tank 44.

In use during food processing, the screen 24 is fixed (see FIGS. 1, 2A,2D and 4A) relative to the tank 44, and the auger 88 rotates within thescreen 24 to advance food product from the inlet end 32 of the tank 44toward the outlet end 40. The brake motor holds the screen 24 in placeand prevents rotation of the screen 24 with the auger 88. FIGS. 1 and 2Aillustrate the screen 24 and auger 88 when the screen 24 is fixed in afirst, food processing position to advance food product. In thisposition, the screen 24 is generally positioned in the bottom of theblanching zone 52 and below the auger 88.

To clean the screen 24 and portions of the tank 44 located below orbehind the screen 24, the brake motor is released and the screen drive148 rotates the shaft and screen sprocket 152, which thereby rotates thescreen 24. The screen 24 is then rotated from the food processingposition (FIGS. 1, 2A, 2D and 4A) about the bearings 144 (e.g., aboutthe longitudinal axis 94 defined by the auger support shaft 92) toand/or through a second, cleaning position (shown in FIG. 4B). In thisposition (FIG. 4B), the screen 24 is pivoted away from the bottom of theblanching zone 52 and may be pivoted to a position generally above theauger 88. The auger 88 may or may not continue rotating during rotationof the screen 24.

Rotation of the screen 24 deposits food product remnants to a bottom ofthe tank 44 and provides access to a bottom of the screen 24 and thebottom of the tank 44 to clean contaminant accumulation. To facilitatecleaning, the screen 24 is held in the second, cleaning position (FIG.4B) by the brake motor. Once cleaning is complete, the screen 24 isrotated back to the food processing position (FIGS. 1, 2A, 2D and 4A) bythe screen drive 148 and held in place relative to the tank 44 by thebrake motor. In other constructions, the screen 24 may also be movedduring cleaning to facilitate cleaning of different parts of the screen24, the tank 44 and/or the auger 88.

In the illustrated construction, the screen 24 is configured to rotate360° about the bearings 144 (although in FIG. 4B the screen 24 is shownrotated approximately 120°). In a further construction, the screen 24may rotate at most 180°. In yet another construction, the screen 24 maybe pivotable about an axis other than the axis 94.

In another construction, the screen 24 may include, for example, movablepanels or portions (e.g., sliding along the axis 94) to facilitatecleaning of the screen 24 and other components within the innercompartment 50 of the tank 44. In a further construction, the screen 24may be held in position in the tank 44 by means other than the brakemotor.

In the illustrated construction, the screen 24 and the auger 88 areconfigured and adapted to maintain a tight tolerance between the two,which will not decrease a clearance between the screen 24 and the auger88 as the screen bearings 144 wear. A clearance gap between the sidewall128 and the auger flights 104 may be between about 0.03 inches and about0.5 inches, and, in some constructions, between about 0.03 inches and0.1 inches. In the illustrated construction, the clearance gap is about0.06 inches.

The tight tolerance between the screen 24 and the auger 88 reducesdamage to food product passing through the screen, because the smallclearance gap prevents even small size food product, such as rice,beans, noodles, etc., from becoming stuck between the screen 24 and theauger 88. Further, the clearance gap is sufficient to preventmetal-to-metal contact between the screen 24 and the auger 88, as theauger 88 rotates, which introduces contaminant metal particles into thefood product.

Heat transfer medium is supplied to the inner compartment 50 of the tank44 from a supply source, such as being recycled from the innercompartment 50, by an inlet (not shown) disposed in the innercompartment 50. An external source of heat transfer medium (not shown)initially fills the inner compartment 50, as desired. A sensor (notshown) is provided in the inner compartment 50 to determine whethersufficient heat transfer medium is provided. If the sensor determinesthat the heat transfer medium is below the desired level, additionalheat transfer medium is provided from the external source.

Heat transfer medium is drained from the inner compartment 50 through anoutlet, such as a drain tube 166. In one construction, there is aconstant flow of heat transfer medium into and out of the blancher 20through the inlet and the outlet, which may also assist in cleaning ofthe blancher 20.

The heat transfer medium comprises any number of liquids, non-liquids ora combination liquid/non-liquid medium, including, but not limited towater, steam, heated gas or vapor, water and steam, water and watervapor, or the like. In the illustrated construction, with a transfermechanism 190, as described below, the heat transfer medium is a liquidmedium. In another embodiment, the heat transfer medium is supplied tothe inner compartment 50 by a manifold (e.g., a manifold 168, asdescribed below) disposed in the inner compartment 50 and positioned inthe bottom of the tank 44, which directly injects steam into the innercompartment 50.

The screen 24 is constructed and arranged to receive heat transfermedium such that the heat transfer medium can surround and contact thefood product within the screen 24. In the screen 24, the heat transfermedium blanches or cooks the food product as the food product isadvanced through the screen 24 by the auger 88.

The rotary blancher 20 includes (see FIGS. 1 and 2A) one or moremanifolds 168 positioned in the bottom portion of the tank 44. Themanifold(s) 168 include a plurality of injectors 172, or agitators,directed towards the screen 24. Directed flows, jets or streams of fluidare discharged from the injectors 172 into the blanching zone 52 todisplace food product in the screen 24 and to help increase heattransfer. Fluid is discharged from the injectors 172 with sufficientforce to pass through the screen sidewall 128 and displace the foodproduct. The discharged fluid may keep the food product off the screensidewall 128, break up clumps of food product, protect the food productfrom damage, reduce temperature variation in the food product, etc.

In one construction, the injectors 172 are positioned to discharge fluidtoward the screen interior and generally toward the center of the screen24. In another construction, at least some of the injectors 172 areaimed at a target point where food product is known to congregate whilethe auger 88 is rotating. In still another construction, the heattransfer medium is distributed through the manifold 168 and injectors172 also. One example of the injectors 172 is further described in U.S.Pat. Nos. 6,214,400 and 6,234,066, the entire contents of both of whichare hereby incorporated by reference.

Fluid is supplied to the manifold(s) 168 from a header (not shown),which receives fluid from a supply source, such as being recycled fromthe inner compartment 50 or from an external source. In oneconstruction, the fluid source comprises a source of liquid, such aswater, and, in another construction, the fluid source comprises a sourceof gas, such as steam.

In the illustrated construction, one manifold 168 is positioned in thebottom of the tank 44 generally along the centerline (the 6 o'clockposition when viewed from an end of the tank 44), and another manifold168 is positioned to one side of the centerline (toward the 7 o'clockposition when viewed from the inlet end 32 of the tank 44). In otherconstructions (not shown), the manifold(s) 168 may be positioned atanother location in the tank 44 (e.g., to either side of the centerlineof the tank 44) to achieve the desired affect(s) on food product in thescreen 24. In still other constructions, only one or more than twomanifolds 168 are provided, each manifold 168 including a set ofinjectors 172.

To clean the tank 44, cleaning fluid is supplied to the innercompartment 50 of the tank 44 from a supply source by one or moreclean-in-place manifolds 180 (FIGS. 1 and 2A) disposed in the innercompartment 50 and positioned adjacent the upper portion of the tank 44.External headers (not shown) may supply cleaning fluid to themanifold(s) 180 in the inner compartment 50. In the illustratedconstruction, cleaning chemicals are added to fluid in the innercompartment 50, and the mixture is supplied to two manifolds 180 to bedispersed in the tank 44. In other constructions, fewer or moremanifolds 180 may be used.

Once the screen 24 is rotated to and/or through the second, cleaningposition (FIG. 4B), cleaning fluid is discharged into the innercompartment 50 to clean the tank 44, the auger 88, and the screen 24 ofcontaminants, and the fluid and contaminants are drained from the innercompartment 50 through the outlet, such as the drain tube 166. Oncecleaning is complete, the screen 24 is rotated back to the first, foodprocessing position (FIGS. 1, 2A, 2D and 4A) by the screen drive 148 andheld in place relative to the tank 44 by the brake motor.

In the illustrated construction, the screen 24 is generally held in thesecond, cleaning position (FIG. 4B) as the discharged cleaning fluidremoves contaminants from the screen 24. In other constructions, thescreen 24 may also be moved during cleaning to facilitate cleaning ofdifferent parts of the screen 24, the tank 44 and/or the auger 88.

The cleaning fluid may be any number of liquids or a combinationliquid/non-liquid medium, including, but not limited to water, water andsteam, water and water vapor, cleaning chemicals, etc. Further, thecleaning manifolds 180 may be supplied with the same fluid as themanifolds 168.

FIGS. 5A-5B illustrate another construction of an open-top screen 24Afor use with the rotary blancher 20 and the auger 88. The screen 24A issimilar to the screen 24 described above and shown in FIGS. 4A-4B.Common elements have the same reference number “A”. Reference is made tothe description of the screen 24 above for details of the structures andoperation, as well as alternatives to the structures and operation, ofthe screen 24A not specifically discussed herein.

In a manner similar to the screen 24 (see FIGS. 1 and 2A), the screen24A is mounted in the inner compartment 50 of the tank 44 and isconfigured to transport food product received in the blancher 20 fromthe inlet end 32 to the intermediate wall 62. As shown in FIGS. 5A-5B,the screen 24A includes a generally quadrant shaped first portion 182and a generally quadrant shaped second portion 184 that are attachedtogether to form the generally semi-cylindrical screen 24A. In otherconstructions (not shown), the screen 24A may include more than twoportions and/or may have a shape other than semi-cylindrical.

Each screen portion 182, 184 includes an inlet end wall 120A positionedproximate the inlet end 32 of the tank 44 and an outlet end wall 124Apositioned proximate the intermediate wall 62. The end walls 120A and124A are solid to keep food product within the screen 24A.

The screen 24A is supported by the support shaft 92 of the auger 88 andincludes two screen bearings 144A through which the auger shaft 92passes. As shown in FIG. 4A, the inlet end walls 120A and the outlet endwalls 124A of the screen portions 182, 184 each jointly define anopening for the shaft 92 of the auger 88. In one construction, a screendrive (not shown but similar to the screen drive 148), including a brakemotor, is drivingly connected to each screen portion 182, 184 by ascreen sprocket (not shown but similar to the screen sprocket 152) toalternatively hold the screen 24A in the first, food processing positionand rotate the screen portions 182, 184 to the second, cleaningposition.

Each screen portion 182, 184 includes a perforate sidewall 128A thatsubstantially extends between the screen end walls 120A, 124A. Thesidewall 128A is a wire screen that defines a plurality of small slots140A that extend completely through the sidewall 128A to allow heattransfer medium to pass from the blanching zone 52, through the sidewall128A and into the screen 24A. In another construction, perforations inthe sidewall 128A of the screen portions 182, 184 consist of a pluralityof small diameter bores or laser cut holes. The screen portions 182, 184cooperate to define an opening 136A through the screen sidewall 128A tofacilitate transfer of food product from the screen 24A to the transfermechanism 190. Portions of the auger 88 are removed in FIG. 5A to bettershow the opening 136A.

In use for food processing, the screen portions 182, 184 are securedtogether and fixed (see FIG. 5A) relative to the tank 44 such that theauger 92 rotates within the screen 24A to advance food product from theinlet end 32 of the tank 44 toward the outlet end wall 124A. One or morebrake motors (not shown) hold the screen 24A in place (as shown in FIG.5A) and prevent rotation of the screen 24A with the auger 88. FIG. 5Aillustrates the screen portions 182, 184 and the auger 88 when thescreen 24A is fixed in a first, food processing position to advance foodproduct. In this position, the screen 24A is generally positioned in thebottom of the blanching zone 52 and below the auger 88.

To clean the screen portions 182, 184 and portions of the tank 44located below or behind the screen 24A, the screen portions 182, 184 arereleased (e.g., by releasing the brake motor(s)) and the screen driverotates the shaft 92 and the screen sprockets, which thereby rotates thescreen portions 182, 184. The screen portions 182, 184 are then rotatedfrom the food processing position (FIG. 5A) about the bearings 144A, ora longitudinal axis defined by the auger support shaft 92, to a second,cleaning position (shown in FIG. 5B). In this position (FIG. 5B), thescreen portions 182, 184 are pivoted away from the bottom of theblanching zone 52 and may be pivoted to a position generally above theauger 88. The auger 88 may or may not continue rotating during rotationof the screen portions 182, 184.

Rotation of the screen portions 182, 184 deposits food product remnantsto the bottom of the tank 44 and provides access to the bottom of thescreen portions 182, 184 and the bottom of the tank 44 to cleancontaminant accumulation. The screen portions 182, 184 are held in thesecond, cleaning position by the brake motor(s). Once cleaning iscomplete, the screen portions 182, 184 are rotated back to the foodprocessing position (FIG. 5A) and secured relative to the tank 44.

In the illustrated construction, the screen portions 182, 184 areconfigured to rotate about 180° in opposite directions about thebearings 144A. However, in FIG. 5B, the screen portions 182, 184 areeach shown rotated about 45°. In a further construction, the screenportions 182, 184 may rotate in the same direction or may rotate morethan 180°. In another construction, the screen portions 182, 184 may befixed relative to the tank 44 by means other than the brake motor(s).

As shown in FIGS. 1 and 2A, the blancher 20 also includes a transfermechanism 190 to transfer food products from the blanching zone 52 (fromthe screen 24), through the dewatering zone 54 and out of the blancher20. The illustrated transfer mechanism 190 may be similar to thetransfer mechanisms shown and described in U.S. patent application Ser.No. 12/174,297, filed Jul. 16, 2008, and in U.S. patent application Ser.No. 12/501,649, filed Jul. 13, 2009, the entire contents of both ofwhich are hereby incorporated by reference. The illustrated transfermechanism 190 may also be similar to the cooling mechanisms shown anddescribed in U.S. patent application Ser. No. 12/501,758, filed Jul. 13,2009, the entire contents of which is also hereby incorporated byreference.

In general, the transfer mechanism 190 lifts food product within theblanching zone 52 (from the screen 24) and discharges the food productto the discharge transfer mechanism 36. FIGS. 6A-6B illustrate aconstruction of the transfer mechanism 190 for use in the blancher 20.The illustrated transfer mechanism 190 is generally positioned in thedewatering zone 54 of the tank 44. The transfer mechanism 190 includes aconduit 194, a fluid discharge 198, a pressurized fluid source 202 (FIG.6B), a convex guide member 206, and a dewatering member 210. The conduit194 extends from an inlet portion 214, communicating with (see FIGS. 1and 2A) the opening 136 in the screen sidewall 128, to an outlet portion218, communicating with the convex guide member 206.

The inlet portion 214 fits closely with the opening 136 in the screensidewall 128 so that food product can only move into the conduit 194from the screen 24 and cannot move out of the screen 24 into the innercompartment 50. As mentioned above, the outlet end wall 124 hassubstantially the same circumference as the screen sidewall 128 suchthat the end wall 124 and the transfer mechanism 190 do not interfereduring food processing or cleaning operations or during movement of thescreen 24 between the food processing and cleaning positions.

The conduit 194 includes a lower wall 222 and two side walls 226, 230integrally formed as a three-sided member. An upper wall 234, or cover,is removably coupled to the side walls 226, 230. In the illustratedconstruction, the upper wall 234 includes lips 238 extending overportions of the side walls 226, 230 and is partially captured under theconvex guide member 206 to help retain the upper wall 234 in place. Inother constructions, the upper wall 234 may be coupled to the side walls226, 230 with clamps, fasteners, etc. The walls 222, 226, 230, 234 ofthe illustrated conduit 194 are arranged such that the conduit 194 has agenerally rectangular cross-section. In the illustrated construction,the width of the conduit 194 is substantially constant from the inletportion 214 of the conduit 194 to the outlet portion 218. In otherconstructions (not shown), the width of the conduit 194 may change fromthe inlet end 214 to the outlet end 218.

As shown in FIG. 6B, the conduit defines a central axis 254 extendingfrom the inlet portion 214 to the outlet portion 218. In the illustratedconstruction, the axis 254 and the conduit 194 are in a centrallongitudinal plane extending through the tank 44 of the blancher 20. Inother constructions, the axis 254 may be offset from and substantiallyparallel to or oblique to the central longitudinal plane extendingthrough the tank 44.

As shown in FIG. 6A, the fluid discharge includes a slot 258 positionedadjacent to the inlet portion 214 of the conduit 194. The illustratedslot 258 is formed by doubling over a portion of the lower wall 222 toform a generally teardrop-shaped opening 262. The slot 258 helps focus,and thereby pressurize, fluid from the fluid source 202 (FIG. 6B),ensuring the fluid has sufficient flow strength to push food productupwardly through the conduit 194 to the outlet portion 218. The slot 258provides a continuous discharge of fluid along the entire width of theconduit 194. In the illustrated construction, the slot 258 has a heightof approximately ⅛″ to help focus and pressurize the fluid. In otherconstructions, the height of the slot 258 may be relatively larger orsmaller (e.g., from about 3/16″ to about 1/16″) to allow more or lessfluid to simultaneously flow out of the slot 258. In still otherconstructions, the size of the slot 258 may be even larger or smallerdepending upon the desired capacity of the transfer mechanism 190.

An outlet pipe 270 of the pressurized fluid source 202 (e.g., a pump)extends through an enlarged portion 274 of the teardrop-shaped opening262. The outlet pipe 270 directs fluid from the pump 202, through theoutlet pipe 270, and out of the slot 258. The fluid discharge 198 andthe pump 202 generate a vacuum force at the inlet portion 214 of theconduit 194. The vacuum force helps draw food product from the screen24, through the opening 136 in the screen sidewall 128 and into theinlet portion 214 such that the pressurized fluid exiting the slot 258can move the food product toward the convex guide member 206.

In some constructions, the fluid discharge 198 may include two or moreslots positioned along the conduit 194. For example, FIG. 7 illustratesa conduit 294 of a fluid transfer mechanism 290 according to anotherembodiment of the invention. In the constructions shown in FIG. 7, afluid discharge 298 of the transfer mechanism 290 includes three slots302, 306, 310 spaced apart along the conduit 294 between an inletportion 314 and an outlet portion. Each slot 302, 306, 310 issubstantially similar to the slot 258 discussed above and is incommunication with a separate outlet pipe 318, 322, 326 from apressurized fluid source.

As shown in FIG. 7, the first slot 302 is directly adjacent to the inletportion 314 of the conduit 294 (similar to the slot 258 discussedabove), the second slot 306 is formed on a lower wall 330 of the conduit294 downstream of the first slot 302, and the third slot 310 is formedon an upper wall 334 of the conduit 294 downstream of the second slot306. In other constructions, the relative positioning of the slots 302,306, 310 may be altered. For example, all of the slots 302, 306, 310 maybe positioned along a single wall of the conduit 294 (e.g., either thelower wall 330 or the upper wall 334), or the slots 302, 306, 310 may bepositioned on the conduit 294 alternating between the lower wall 330 andthe upper wall 334. In further constructions, the fluid discharge 298may only include two slots either positioned on the same wall of theconduit 294 or on opposite walls. For example, the fluid discharge 298may include the first and second slots 302, 306 or may include the firstand third slots 302, 310.

The illustrated slots 302, 306, 310 help propel food product through theconduit 294 over a longer distance. For example, while the single slotconstruction discussed above is operable to lift food product betweenabout 11″ and 18″, or higher, above the fluid level in the tank 44, twoor more slots may be employed to lift the food product even higher abovethe fluid level. Additional slots may be formed in a conduit, asnecessary, to lift food product to a desired height above the fluidlevel.

Referring to FIGS. 6A-6B, the convex guide member 206 is an arcuateconduit portion positioned adjacent to and in communication with theoutlet portion 218 of the conduit 194. The convex guide member 206receives food product and fluid from the conduit 194 and redirects thefood product and the fluid downwardly toward the dewatering member 210.The illustrated convex guide member 206 is configured such that theconduit 194, the convex guide member 206, and the dewatering member 210form a generally inverted V-shape, as shown in FIG. 6A.

As shown in FIG. 6A, the dewatering member 210 is coupled to and incommunication with the convex guide member 206. The illustrateddewatering member 210 separates the food product from the fluid anddirects the food product out of the blancher 20 and onto a dischargetransfer mechanism 36 (FIGS. 1 and 2A) at the outlet end 40 of the tank44. In the illustrated construction, the dewatering member 210 includes(see FIG. 6A) a screen 282. The screen 282 is inclined to define a rampfor food product to tumble (e.g., slide and/or roll) downwardly along.For example, the illustrated screen 282 is inclined to define a surfacesubstantially parallel to the direction of flow of the food productexiting the convex guide member 206, reducing turbulence and disruptionof the flow from the convex guide member 206 to the dewatering member210.

The screen 282 also defines openings for the fluid to fall through underthe influence of gravity into the dewatering zone 54 (see FIGS. 1 and2A). The openings are smaller than the food product so that, as fluidfalls through the screen 282, the food product is retained on the screen282 and continues toward the discharge transfer mechanism 36. In someconstructions, a portion of the conduit 194 and/or the convex guidemember 206 may also be a screen to facilitate dewatering the foodproduct.

In operation, referring to FIGS. 1 and 2A, uncooked food product isinserted into the blancher 20 through the inlet end 32 of the tank 44.The auger 88 is rotated to move the uncooked food product through thehot heat transfer medium in the screen 24 in the blanching zone 52. Asthe food product moves through the heat transfer medium, the foodproduct becomes cooked. The food product travels through the blanchingzone 52 until reaching the approximately the outlet end wall 124 of thescreen 24. The vacuum force generated by the fluid discharge 198 and thepump 202 of the transfer mechanism 190 pulls the cooked food productfrom the screen 24, through the opening 136 in the screen sidewall 128and into the conduit 194 of the transfer mechanism 190.

Referring to FIGS. 6A-6B, once the food product is pulled into theconduit 194, the pressurized fluid exiting the slot 258 lifts and pushesthe food product against the force of gravity to move the food producttoward the convex guide member 206. The food product and the fluid flowthrough the convex guide member 206 and onto the dewatering member 210.At this time, the food product tumbles down the dewatering member 210and is discharged from the blancher 20 via the discharge transfermechanism 36 (see FIGS. 1 and 2A). The discharge transfer mechanism 36then directs the food product to a packaging system or another foodprocessing system. The separated fluid falls through the screen 282 ofthe dewatering member 210 and into the dewatering zone 54. The separatedfluid returns to the blanching zone 52 to be used to help cook more foodproduct in the blanching zone 52.

FIGS. 8A-8C illustrate yet another alternative construction of atransfer mechanism 190′. The illustrated transfer mechanism 190′ issimilar to the transfer mechanisms 190, 290 discussed above with respectto FIGS. 6A-6B and 7. Common elements have the same reference numbers“′”. Reference is made to the description of the transfer mechanisms190, 290 above for details of the structures and operation, as well asalternatives to the structures and operation, of the transfer mechanism190′ not specifically discussed herein.

In the illustrated construction, the transfer mechanism 190′ generallyincludes a dual opposing slot discharge arrangement. The illustratedtransfer mechanism 190′ includes a conduit 194′, a fluid discharge 198′(shown in FIGS. 8B-8C), a pressurized fluid source (not shown butsimilar to the pressurized fluid source 202 shown FIG. 6B), a convexguide member 206′, and a dewatering member 210′.

Similar to the conduits 194, 294 of the transfer mechanisms 190, 290discussed above, the illustrated conduit 194′ has a generallyrectangular cross-section. In the illustrated construction, the width ofthe conduit 194′ is substantially constant from an inlet portion 214′ ofthe conduit 194′ to an outlet portion 218′. The conduit 194′ includes alower wall 222′, side walls 226′, 230′ and an upper wall 234′. Theconduit 194′ defines a central axis 254′ extending from the inletportion 214′ to the outlet portion 218′. The axis 254′ and the conduit190′ may be in, offset from and substantially parallel to, or oblique tothe central longitudinal plane extending through the tank 44.

In the illustrated construction, the conduit 194′ includes an inletconduit section 350 providing the inlet portion 214′ and a main conduitsection 354 connected to the inlet conduit section 350 and providing theoutlet portion 218′. As shown in FIGS. 8B-8C, a first end 358 of theinlet conduit section 350 is in communication with (see FIGS. 1 and 2A)the screen 24 through the opening 136 in the screen sidewall 128 andbelow the fluid level in the blanching zone 52. A second end 362 (seeFIGS. 9B-9C) of the inlet conduit section 350 fits within or is insertedinto a first end 366 of the main conduit section 354. As discussed belowin more detail, the inlet conduit section 350 and the main conduitportion 354 cooperate to define the fluid discharge 198′. In theillustrated construction, the inlet conduit section 350 is generallyV-shaped, and the main conduit section 354 is generally inclined towardthe outlet portion 218′.

In the illustrated construction, the fluid discharge 198′ includes apair of opposing slots 258′ positioned proximate the inlet portion 214′of the conduit 194′. The illustrated slots 258′ are vertically spacedapart, generally on the top and bottom of the conduit 194′ (proximatethe lower wall 222′ and the upper wall 234′). In other constructions(not shown), in addition to or instead of the top and bottom slots 258′,laterally spaced apart slots may be provided on the opposite sides ofthe conduit 194′ (proximate each side wall 226′, 230′). Each slot 258′is defined between an outer surface of the second end 362 of the inletconduit section 350 and an inner surface of a first end 366 of the mainconduit section 354.

Similar to the slot 258 discussed above, each slot 258′ helps focus, andthereby pressurize, fluid from the fluid source, ensuring the fluid hassufficient flow strength to push food product upwardly through theconduit 194′ to the outlet portion 218′. The slots 258′ provide acontinuous discharge of fluid along the entire width of and at the topand bottom of the conduit 194′. In the illustrated embodiment, each slot258′ has a height of approximately ⅛″ to help focus and pressurize thefluid. In other constructions, the height of each slot 258′ may berelatively larger or smaller (e.g., from about 3/16″ to about 1/16″) toallow more or less fluid to simultaneously flow out of the slot 258′. Instill other constructions, the size of the slot 258′ may be even largeror smaller depending upon the desired capacity of the transfer mechanism190′.

Each slot 258′ is formed between the outer surface of the inlet conduitsection 350 and the adjacent inner surface of the main conduit section354. A portion of the associated wall (e.g., the lower wall 222′ and theupper wall 234′) of the main conduit section 354 may be bent to form, incooperation with the outer surface of the inlet conduit section 350 andwith side walls 368, a generally teardrop-shaped chamber or opening262′.

An outlet pipe 270′ of the pressurized fluid source (e.g., a pump (notshown)) is in fluid communication with each opening 262′. The outletpipe 270′ includes a main pipe 370 which branches off into a pipesection 374, 378 connected to each opening 262′. In the illustratedconstruction, the pipe sections 374, 378 extend through the associatedwall 222′, 234′ of the conduit 194′ and into the associated opening262′. The outlet pipe 270′ directs fluid from the pump, through the mainpipe 370 and through the pipe sections 374, 378, into each opening 262′,and out of each slot 258′. In other constructions (not shown), aseparate pipe may be in fluid communication between the pump and eachopening 262′.

Similar to the transfer mechanism 190 discussed above, the fluiddischarge 198′ and the pump generate a vacuum force at the inlet portion214′ of the conduit 194′. The vacuum force helps draw food product fromthe screen 24, through the opening 136 in the screen sidewall 128 andinto the inlet portion 214′ such that the pressurized fluid exiting theslots 258′ can move the food product toward the outlet portion 218′.

In the illustrated construction, the dual opposing slot arrangement ofthe transfer mechanism 190′ effectively doubles the width of the plenumwhen compared to the transfer mechanism 190. To maintain the same flowrate, the width of the conduit 194′ is reduced relative to the width ofthe conduit 194 (e.g., by about one half), and the depth is increased(e.g., approximately doubled). The dual opposing slot arrangement minorsthe fluid flow effect with each slot 254′ (e.g., at the top and bottomof the conduit 194′) which may keep food product toward the middle ofthe conduit 194′ (away from the wall associated with each slot 258′).This arrangement also may allow a larger opening for the inlet portion214′ to accommodate larger-sized food products (e.g., larger than about1″ in diameter).

In the transfer mechanism 190′, the slots 258′ may be positionedrelatively farther away from the inlet portion 214′ (when compared tothe transfer mechanism 190) to allow the food product to acceleratebefore the transition to full flow rate near the slots 258′ so that thistransition is not as abrupt. The added distance (approximately 15″)generally enables the food product to accelerate before hitting the highvelocity transition at the location of the slot 258′.

With the slotted arrangement, the velocity of the fluid ejected fromeach slot 258′ is greater generally toward the center of the slot 258′(between the inner surface of a first end 366 of the main conduitsection 354 and the outer surface of the second end 362 of the inletconduit section 350) and decreases toward the middle of the conduit 194′(and toward the associated wall (e.g., wall 222′ or 234′)). The foodproduct tends to stay toward the middle of the conduit 194′ in an areaof lower flow rate fluid. This may contribute to the slotted arrangementbeing gentler on food products.

The main conduit section 354 is connected to the convex guide member206′ and to the dewatering member 210′. In the illustrated construction,the dewatering member 210′ may have generally the same size and shape asthe dewatering member 210 in the transfer mechanism 190. However,because the conduit 194′ has a relatively narrower width and increaseddepth compared to the conduit 194, the convex guide member 206′generally flares to the width of and tapers to the depth of thedewatering member 210′.

FIGS. 9A-9C illustrate another alternative construction of a transfermechanism 190″. The illustrated transfer mechanism 190″ is similar tothe transfer mechanisms 190, 290, 190′ discussed above with respect toFIGS. 6A-6B, 7 and 8A-8C. Common elements have the same referencenumbers “″”. Reference is made to the description of the transfermechanisms 190, 290, 190′ above for details of the structures andoperation, as well as alternatives to the structures and operation, ofthe transfer mechanism 190″ not specifically discussed herein.

In the illustrated construction, the transfer mechanism 190″ includes agenerally round conduit 194″ with an annular discharge arrangement. Theillustrated transfer mechanism 190″ includes a conduit 194″, a fluiddischarge 198″ (shown in FIGS. 9B-9C), a pressurized fluid source (notshown but similar to the pressurized fluid source 202 shown FIG. 6B), aconvex guide member 206″, and a dewatering member 210″.

As mentioned above, the illustrated conduit 194″ has a generally roundcross-section. In the illustrated construction, the diameter of theconduit 194″ is substantially constant from an inlet portion 214″ of theconduit 194″ to an outlet portion 218″. The conduit 194″ defines acentral axis 254″ extending from the inlet portion 214″ to the outletportion 218″. The axis 254″, and thereby the conduit 194″, may be in,offset from and substantially parallel to or oblique to the centrallongitudinal plane extending through the tank 44 of the blancher 20.

In the illustrated construction, the conduit 194″ includes an inletconduit section 350″ providing the inlet portion 214″ and a main conduitsection 354″ connected to the inlet conduit section 350″ and providingthe outlet portion 218″. As shown in FIGS. 9B-9C, a first end 358″ ofthe inlet conduit section 350″ is in communication with (see FIGS. 1 and2A) the screen 24 through the opening 136 in the screen sidewall 128 andbelow the fluid level in the blanching zone 52. A second end 362″ (seeFIGS. 9B-9C) of the inlet conduit section 350″ fits within or isinserted into a first end 366″ of the main conduit section 354″. Asdiscussed below in more detail, the inlet conduit section 350″ and themain conduit portion 354″ cooperate to define the fluid discharge 198″.In the illustrated construction, the inlet conduit section 350″ isgenerally U-shaped, and the main conduit section 354″ includes asubstantially vertical portion.

In the illustrated construction, the fluid discharge 198″ includes anannular slot 258″ positioned proximate the inlet portion 214″ of theconduit 194″. The illustrated slot 258″ extends substantially about theperimeter of the second end 362″ of inlet conduit section 350″. The slot258″ is defined between an outer surface of the second end 362″ of theinlet conduit section 350″ and an inner surface of a first end 366″ ofthe main conduit section 354″. In other constructions (not shown), thefluid discharge 198″ may include one or more slots which extend onlyabout a portion of the circumference.

Similar to the slot 258, 258′, discussed above, the slot 258″ helpsfocus, and thereby pressurize, fluid from the fluid source, ensuring thefluid has sufficient flow strength to push food product upwardly throughthe conduit 194″ to the outlet portion 218″. The slot 258″ provides acontinuous discharge of fluid about the circumference of interior of theconduit 194″. In the illustrated embodiment, the slot 258″ has a heightof approximately ⅛″ to help focus and pressurize the fluid. In otherconstructions, the height of the slot 258″ may be relatively larger orsmaller (e.g., from about 3/16″ to about 1/16″) to allow more or lessfluid to simultaneously flow out of the slot 258″. In still otherconstructions, the size of the slot 258″ may be even larger or smallerdepending upon the desired capacity of the transfer mechanism 190″.

As mentioned above, the slot 258″ is formed between the outer surface ofthe inlet conduit section 350″ and the adjacent inner surface of themain conduit section 354″. The main conduit section 354″ includes aconical portion 390 surrounding a portion of the outer surface of theinlet conduit section 350″ upstream of the slot 258″ to form, with anend plate 392, a chamber 394 surrounding the portion of the inletconduit section 350″. An outlet pipe 270″ of the pressurized fluidsource (e.g., a pump (not shown)) is in fluid communication with thechamber 394. The outlet pipe 270″ directs fluid from the pump, into thechamber 394 and out of the slot 258″.

The conical portion 390 has a first diameter section 398 with a diameterlarger than the outer diameter of the inlet conduit section 350″ andtapers to a second diameter section 402 having a diameter about equal tothe inner diameter of the inlet conduit section 350″. The inlet conduitsection 350″ is inserted to position between the first diameter section398 and the second diameter section 402 to define the slot 258″ with thedesired height. With this arrangement, the conduit 194″ generally hasthe same interior diameter throughout the inlet conduit section 350 andthe main conduit section 354″.

Similar to the transfer mechanisms 190, 290, 190′ discussed above, thefluid discharge 198″ and the pump generate a vacuum force at the inletportion 214″ of the conduit 194″. The vacuum force helps draw foodproduct from the screen 24, through the opening 136 in the screensidewall 128 and into the inlet portion 214″ such that the pressurizedfluid exiting the slot 258″ can move the food product toward the outletportion 218″.

The annular slot arrangement provides the fluid flow effect around thecircumference of the interior of the conduit 194″ which tends to keepfood product toward the middle of the conduit 194″ (and away from thewall of the conduit 194″). This arrangement also may allow a largeropening for the inlet portion 214″ to accommodate larger-sized foodproducts (e.g., larger than about 1″ in diameter).

In the transfer mechanism 190″, the slot 258″ may be positionedrelatively farther away from the inlet portion 214″ (when compared tothe transfer mechanisms 190, 190′) to allow the food product toaccelerate before the transition to full flow rate near the slot 258″ sothat this transition is not as abrupt. The added distance (approximately25″) generally enables the food product to accelerate before hitting thehigh velocity transition at the location of the slot 258″.

Also, with the annular slot arrangement, the velocity of the fluidejected from the slot 258″ is greater generally toward the center of theslot 258″ (between the inner surface of a first end 366″ of the mainconduit section 354″ and the outer surface of the second end 362″ of theinlet conduit section 350″) and decreases toward the middle of theconduit 194″ (and toward the wall of the conduit 194″). The food producttends to stay toward the middle of the conduit 194″ in an area of lowerflow rate fluid. Again, this may contribute to the slot arrangementbeing gentler on food products.

The round shape of the conduit 194″ may provide increased flexibilitywith respect to, for example, sanitation, orientation, etc. As mentionedabove, the round shape of the conduit 194″ provides a flow effect thatis annular about the circumference of the interior of the conduit 194″.The round conduit 194″ may be gentler on food products but also may bemore efficient, have greater capacity, provide higher lift, provideeasier piping opportunities, etc.

With the round conduit 194″, the transfer mechanism 190″ may enable thefood product to be lifted vertically through a significant portion ofthe conduit 194″. The vertical portion of the conduit 194″ generallydecreases the overall length of the transfer mechanism 190″ and thespace requirement in the blancher 20.

The round main conduit section 354″ is connected to the convex guidemember 206″ and to the generally rectangular dewatering member 210″. Inthe illustrated construction, the dewatering member 210″ may havegenerally the same size and shape as the dewatering member 210, 210′ inthe transfer mechanisms 190, 190′. However, because the conduit 194″ hasa round cross-section with a diameter that is smaller than the width andgreater than the depth of the generally rectangular conduit 194, theconvex guide member 206″ (and/or the downstream end of the main conduitsection 354″) transitions from the round cross-section of the conduit194″ to the rectangular cross-section of the dewatering member 210″. Theconvex guide member 206″ also generally flares to the width of andtapers to the depth of the dewatering member 210″.

FIGS. 10A-10B illustrate a further alternative construction of atransfer mechanism 590. The illustrated transfer mechanism 590 issimilar to the transfer mechanisms 190, 290, 190′, 190″ discussed abovewith respect to FIGS. 6A-6B, 7, 8A-8C and 9A-9C. Common elements havethe same reference numbers increased by 400. Reference is made to thedescription of the transfer mechanisms 190, 290, 190′, 190″ above fordetails of the structures and operation, as well as alternatives to thestructures and operation, of the transfer mechanism 590 not specificallydiscussed herein.

Generally, rather than the slot(s) 258, 258′, 258″, the fluid discharge598 of the transfer mechanism 590 includes one or more nozzles 658, eachhaving an outlet 664. The nozzle(s) 658 and the pump 602 generate avacuum force at the inlet portion 614 of the conduit 94. The vacuumforce helps draw food product from the screen 24, through the opening136 in the screen sidewall 128 and into the inlet portion 614 such thatthe pressurized fluid exiting the nozzle(s) 658 can move the foodproduct toward the outlet portion 618.

In some constructions, the blancher 20 may have zones with differenttemperatures. For example, cooking may be provided in the blanching zone52, and lower temperature fluid may be introduced in the transfermechanism 190 to begin to cool the food product moving through thetransfer mechanism 190. In such a construction, the fluid from thedewatering zone 54 (having a lower temperature than the medium in theblanching zone 52) would not be immediately returned to the blanchingzone 52. A dividing wall may be provided to divide the blanching zone 52and the dewatering zone 54.

In some constructions, the blancher 20 could be used in a cooker-coolerarrangement. In such a construction, the blancher 20 can provide thecooker portion, and the transfer mechanism 190 can transfer the foodproduct from the cooker portion to a separate cooler portion. Anothertransfer mechanism, which may be similar to the transfer mechanism 190,may be provided to transfer food product from the cooler portion.

In some constructions, the cooler portion can have a construction whichis substantially similar to the structure of the blancher 20, thoughoperated with a cool heat transfer medium. In other constructions, thecooler portion may be similar to the cooler shown in U.S. patentapplication Ser. No. 12/501,758, filed Jul. 13, 2009, the entirecontents of which are hereby incorporated by reference.

The blancher 20 may improve the efficiency of food processing within afacility. In some constructions, the tank 44, as a pressure vessel, andthe pressure limiting transfer mechanisms 28 and 36 enable the blancher20 to be operated at a higher pressure and/or temperature than othertypes of blanchers. For example, the blancher 20 may be operated withsteam at about 250° F. compared to other types of blanchers whichoperate with water at about 208° F. to 212° F., depending on theelevation at which the blancher is operated. The pressure vessel tank 44is better suited to the higher operating parameters than an open-toptank, and the transfer mechanisms 28 and 36 maintain or help to maintaina sufficient seal such that the blancher 20 can be positivelypressurized.

The blancher 20 may have improved overall cleanability anduser-friendliness. Due to the ease of accessing, moving and cleaning thescreen 24, 24A and due to the transfer mechanism 190, machine down timebetween product runs and the amount of labor required to facilitatecleaning is reduced. Further, the open-top screen design and rotation ofthe screen 24, 24A for cleaning allows greater access to the screen 24,24A and the bottom of tank 44 for cleaning contaminant accumulation, andfacilitates use of an automated cleaning system. As a result, morebatches of food product may be processed during a single day or shift.

Further, the blancher 20 may have an increased capacity for processingfoods but may also gently handle the food product advanced through thetank. Directed flow of water through the screen 24, 24A may reducetemperature variation in the food product, help fluidize food productwithin the screen 24, 24A, allow additional food product to be depositedin the screen 24, 24A because the food product does not rest on the sidewall 128, 128A of the screen 24, 24A, etc. Thus, the food processingapparatus described above process a volume of food product typicallyprocessed in a larger machine, while occupying less floor space.

In the constructions in which the screen 24, 24A is supported on thesupport shaft 92 of the auger 88, such a configuration allows for verytight tolerances between the screen 24, 24A and the auger flights 104,which may prevent damage to food product because there is not sufficientroom for food product to become stuck between the screen 24, 24A and theauger flights 104. Further, the tight tolerance will not decrease aclearance between the two as the screen bearings 144, 144A wear and mayprevent metal-to-metal contact between the screen 24, 24A and the auger88.

One or more independent features and independent advantages of theinvention may be set forth in the following claims.

What is claimed is:
 1. A food processing apparatus comprising: apressure vessel defining a compartment having an inlet end for receivingfood product and an outlet end for discharging food product; an open-topscreen mounted within the compartment, the screen being movable relativeto the compartment between a first position, for food processing, and asecond position, to facilitate cleaning; a mechanism interconnected withthe screen operable to hold the screen in the first position and furtheroperable to release the screen; and a rotatable auger mounted such thatat least a portion of the auger is within the screen, the auger beingoperable to advance food product within the compartment from the inletend toward the outlet end.
 2. The food processing apparatus of claim 1,wherein the mechanism is a screen drive interconnected with the screen,the screen drive including a brake motor operable to hold the screen inthe first position, wherein, when the brake motor is released, thescreen drive moves the screen to the second position.
 3. The foodprocessing apparatus of claim 1, and further comprising a support shaftrotatably supporting the auger, wherein the screen is mounted on androtates about the support shaft to move from the first position towardthe second position.
 4. The food processing apparatus of claim 1, andfurther comprising a plurality of injectors disposed in the compartmentbetween a compartment wall and the screen when the screen is in thefirst position, the injectors discharging a fluid under pressure towardthe screen.
 5. The food processing apparatus of claim 4, wherein, withthe screen in the first position, the injectors are operable todischarge fluid through the screen to displace food product in thescreen, and wherein, with the screen in the second position, theinjectors are operable to discharge fluid against an inner surface ofthe screen to facilitate cleaning of the screen.
 6. The food processingapparatus of claim 1, and further comprising a pressure-limitingtransfer mechanism for transferring food product relative to thepressure vessel and limiting pressure discharge from the pressure vesselduring transfer of food product.
 7. The food processing apparatus ofclaim 6, wherein the pressure-limiting transfer mechanism includes ahousing, and a rotor supported by the housing, the housing and the rotorcooperating to define a first chamber and a second chamber, wherein therotor is movable relative to the housing to selectively position thefirst chamber and the second chamber in a first position, in which foodproduct is transferred between an exterior of the food processingapparatus and a one of the first chamber and the second chamber in thefirst position, and a second position, in which food product istransferred between the compartment and a one of the first chamber andthe second chamber in the second position.
 8. The food processingapparatus of claim 6, wherein the pressure-limiting transfer mechanismis an inlet transfer mechanism and is operable to transfer food productfrom the exterior of the food processing apparatus and into thecompartment, and wherein the food processing apparatus further comprisesa discharge pressure-limiting transfer mechanism for transferring foodproduct from the compartment to the exterior of the food processingapparatus and limiting pressure discharge from the pressure vesselduring transfer of food product.
 9. The food processing apparatus ofclaim 1, and further comprising a second transfer mechanism including aconduit positioned in the pressure vessel and including a first endportion configured to be in communication with the compartment and asecond end portion, a fluid discharge positioned substantially withinthe conduit between the first end portion and the second end portion,and a pressurized fluid source in communication with the fluiddischarge, the pressurized fluid source being operable to propel a fluidthrough the fluid discharge to move food product from the first endportion of the conduit toward the second end portion of the conduit. 10.The food processing apparatus of claim 9, wherein the screen has acircumferentially-extending screen surface, the screen surface defininga screen opening proximate an outlet end of the screen, and wherein,with the screen in the first position, the first end portion of theconduit is in communication with the screen opening such that the secondtransfer mechanism is operable to move food product from the screen,through the screen opening and toward the second end portion of theconduit.
 11. A food processing apparatus comprising: a pressure vesseldefining at least one compartment having an inlet end for receiving foodproduct and an outlet end for discharging food product; a conveyormechanism mounted in the compartment and operable to move food productfrom the inlet end and toward the outlet end; a transfer mechanismincluding a conduit positioned in the pressure vessel and including afirst end portion configured to be in communication with the compartmentand a second end portion, a fluid discharge positioned substantiallywithin the conduit between the first end portion and the second endportion, and a pressurized fluid source in communication with the fluiddischarge, the pressurized fluid source being operable to propel a fluidthrough the fluid discharge to move food product from the first endportion of the conduit toward the second end portion of the conduit; anda pressure-limiting transfer mechanism for transferring food productrelative to the pressure vessel and limiting pressure discharge from thepressure vessel during transfer of food product.
 12. The food processingapparatus of claim 11, wherein the transfer mechanism further includes adewatering member in communication with the second end portion of theconduit, the dewatering member including a screen, the dewatering memberreceiving food product and fluid from the conduit and facilitatingseparation of the food product from the fluid, and a convex guide memberpositioned between the second end portion of the conduit and thedewatering member, the convex guide member directing food product andfluid from the conduit into the dewatering member.
 13. The foodprocessing apparatus of claim 11, wherein the fluid discharge includesone of a slot positioned between the first end portion of the conduitand the second end portion of the conduit and a plurality of nozzleshaving outlets positioned between the first end portion of the conduitand the second end portion of the conduit.
 14. The food processingapparatus of claim 13, wherein the conduit includes an inlet conduitsection providing the first end portion, the inlet conduit sectionhaving an inlet end in fluid communication with the compartment and anopposite end with an outer surface, and a main conduit section having afirst end with an inner surface, the opposite end of the inlet conduitsection being inserted in the first end of the main conduit section, andwherein the fluid discharge includes a slot at least partially definedbetween the outer surface of the opposite end of the inlet conduitsection and the inner surface of the first end of the main conduitsection.
 15. The food processing apparatus of claim 14, wherein theinlet conduit section has a round cross-section and a circumference,wherein the main conduit section has a round cross-section, wherein thefluid discharge includes a slot at least partially defined between theouter surface of the opposite end of the inlet conduit section and theinner surface of the first end of the main conduit section, the slotextending about the circumference of the opposite end of the inletconduit section, and wherein the pressurized fluid source is operable topropel a fluid through the slot to move food product from the first endportion of the conduit toward the second end portion.
 16. The foodprocessing apparatus of claim 14, wherein the inlet conduit sectionincludes two pairs of opposing walls forming a generally rectangularcross-section, wherein the main conduit section includes two pairs ofopposing walls forming a generally rectangular cross-section, whereinthe fluid discharge includes a first slot defined between the outersurface of one wall of one pair of opposing walls of the inlet conduitsection and the inner surface of one wall of an associated pair ofopposing walls of the main conduit section, and an opposing second slotdefined between the outer surface of the other wall of the one pair ofopposing walls of the inlet conduit section and the inner surface of theother wall of the associate pair of opposing walls of the main conduitsection, and wherein the pressurized fluid source is operable to propela fluid through the first slot and through the second slot to move foodproduct from the first end portion of the conduit toward the second endportion.
 17. The food processing apparatus of claim 11, wherein thepressure-limiting transfer mechanism includes a housing, and a rotorsupported by the housing, the housing and the rotor cooperating todefine a first chamber and a second chamber, wherein the rotor ismovable relative to the housing to selectively position the firstchamber and the second chamber in a first position, in which foodproduct is transferred between an exterior of the food processingapparatus and a one of the first chamber and the second chamber in thefirst position, and a second position, in which food product istransferred between the compartment and a one of the first chamber andthe second chamber in the second position.
 18. The food processingapparatus of claim 11, wherein the pressure-limiting transfer mechanismis an inlet transfer mechanism and is operable to transfer food productfrom the exterior of the food processing apparatus and into thecompartment, and wherein the food processing apparatus further comprisesa discharge pressure-limiting transfer mechanism for transferring foodproduct from the compartment to the exterior of the food processingapparatus and limiting pressure discharge from the pressure vesselduring transfer of food product.